You can't go wrong with this KIMCHI FRIED RICE Recipe

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Cut green onions and set aside in frying pan.

Slice mushrooms into 1/4 inch slices.

Slice roasted seaweed into thin strips.

Cut kimchi into small pieces using scissors.

Crush sesame seeds.

Put pan with green onion on medium high heat. Add drizzle of avocado oil. Let come up to sizzle.

Once up to heat, add mushrooms with pinch of salt. Saute until cooked through and color developed.

Add brown sugar, mix well.

Add soy sauce directly on pan. Let sizzle and reduce down to syrup like consistency. Then incorporate with other ingredients.

Add kimchi. Cook until most liquid has evaporated. 5-6 minutes.

Add gochugaru, stir constantly to avoid burning. Add water if mixture is too dry.

Take pan off heat. Add rice and combine using ladle to break up any big chunks. Taste for seasoning. Combine very well before returning to heat.

Heat rice through. Add sesame seeds and MSG. Set aside.

Drop heat to medium. In another pan put oil in and fry egg until edges are crispy. Season with salt.

Plate fried rice, top with egg, garnish with sesame seeds and roasted seaweed.

Cooking Techniques

Spice Level:

Dietary

Allergens